The following was given to me by my good pal Carolynn Carey. She brought this to a Christmas party at SMRW one year and it was a hit. She’s been asked numerous times to bring it again. And she was gracious enough to share the recipe with me. So I’m sharing it with my readers.
Mexicorn Dip
Ingredients:
- 1 small can (11 or 12 oz.) Mexicorn, drained
- 1 small can (11 or 12 oz) White corn, drained (Shoepeg)
- 1 cup grated sharp Cheddar cheese
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1/2 cup green onion, chopped (optional)
- 1 (4 oz.) can chopped green chilies
- 1 tsp. Lawry’s season salt
- Garlic salt to taste
Mix the above ingredients well. Chill in the refrigerator 1 hour. Before serving, sprinkle on a little chili powder for decoration. Service with big corn chips for dipping (this is awesome with Gold tortilla chips)
Like this:
Like Loading...
Related
Published by Leanne Tyler
Award winning author, Leanne Tyler lives in the South and her writing reflects her heritage. She writes sensual Southern romances whether historical or contemporary. Leanne's debut release Victory's Gate was the 2007 American Rose winner of the Through the Garden Gate contest and was released electronically by The Wild Rose Press in December 2007. Finally in December 2009 the Through the Garden Gate Anthology is available in print and includes the four winning entries.
Stepping into the Contemporary circle, she debuted with her Class of '85 Reunion story It's Always Been You in August 2011. And her first full-length novel Season of Love (Nov. 2011) is a time-travel set in 1850 Charleston, SC.
She invites readers to step into her world and enjoy the passion.
View all posts by Leanne Tyler
Leanne Tyler 
I was honored to see that you’ve shared my recipe for Mexicorn Dip. It always seems to go over well, and it’s just enough different to make an impression. I hope your readers enjoy it.